Chilli Bean Nachos with Chipotle Sour Cream

Chilli Bean Nachos with Chipotle Sour Cream

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, April 12, 2020.
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Ingredients

Chilli

  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1 courgette, grated
  • 250g frozen corn
  • 2 Tbsp smokin’ Mexican rub
  • 400g mild chilli beans
  • 400g chopped tomatoes
  • 400g kidney beans, drained & rinsed
  • 1 cup veggie stock
  • 1 cup grated colby cheese

Sour Cream

  • 125g sour cream
  • 15-25g chipotle sauce

To Serve

  • 250g corn chips
  • 1/2 bunch coriander, leaves picked
  • 2 Tbsp spicy pepitas

Steps

  1. Preheat oven to high grill. Prep veggies. Prep onion, carrot and courgette.
  2. Cook chilli. Heat a drizzle of oil in a large oven-proof fry-pan on medium heat. Cook onion with 1 tsp salt for 3-4 minutes, until softened. Add carrot, courgette and corn and cook a further 4 minutes, until vegetables are soft.
  3. Add smokin’ Mexican rub, chilli beans, canned tomatoes, kidney beans and stock. Simmer for about 5 minutes, until sauce has thickened slightly. Season to taste with salt and pepper. Sprinkle over cheese and grill for 3-4 minutes, until cheese is melted and golden.
  4. To finish. In a small bowl, combine sour cream and chipotle sauce and season to taste with salt and pepper. Prep coriander.
  5. Serve corn chips topped with chilli, chipotle sour cream, coriander and spicy pepitas.

Nutritional Information

Energy 2841 kj
679 kcal
Protein 21.6g
Carbohydrate 71.3g
Fat 32.8g